Why does a Swedish veterinarian who has worked for the National Food Administration with food safety endorse raw unpasteurized milk? For the same reasons that I do not believe that final decontamination of a food commodity is the optimal approach to food safety, but that focus should be on hygienic production, harvesting and processing from farm to table. Because raw milk can be produced in very hygienic conditions and be a safe food commodity. Because raw milk has been shown to reduce allergy, asthma, atopic eczema, and other conditions. Because raw milk and products made from raw milk simply taste better. Numerous studies in peer-reviewed papers have shown a very strong association between raw milk intake and reduction in allergic and atopic disease conditions (please contact me for references). With the increasing incidence of allergies in our population we need to consider whether sterile food may not be all safe and beneficial to humans. Maybe we simply need to be continually exposed to various microorganisms in our environment to obtain a fully functioning immune response to environmental hazards. I have allergic reactions to pasteurized milk and milk products, but I can consume raw milk. What a passion! I now fetch my cow milk from my neighbour farm and I milk my neighbour's goats when they need help or I want goat milk. From the milk I make fromage fraiche, yougurt, butter, pudding, feta cheese, gouda cheese and many more products. It is a passion to work with milk! If you are interested in learning more about raw milk, I recommend 'The Raw Milk Answer Book' by David Gumpert that I had the honour to review and endorse.